Vegan Gluten-free Strawberry Shortcakes

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Vegan and Gluten-free Strawberry Shortcakes- just one bowl and 15 minutes is all you need to prepare these delicious shortcakes! Made with whole grain flour and coconut oil. No starches or gums!

Vegan and Gluten-free Strawberry Shortcakes- just one bowl and 15 minutes is all you need to prepare these delicious shortcakes! | Making Thyme for Health

Now that it’s officially summer we can eat all the strawberry shortcakes we want, right?!

That’s what I’m telling myself, at least.

I feel like it’s acceptable as long as they’re these strawberry shortcakes. Because you know I made them with wholesome ingredients. No refined sugars, dairy or white flour…just top-notch, bikini-loving goodness up in here.

Vegan and Gluten-free Strawberry Shortcakes- just one bowl and 15 minutes is all you need to prepare these delicious shortcakes! | Making Thyme for Health

Strawberry shortcake is one of my all-time favorite summer desserts. The second I see a pint of those bright red sweet berries my mind immediately goes to soft cake and whipped cream.

But the thing is, I can’t find a premade shortcake that is made without white flour, sugar or dairy to save my life. Which is fine, on occasion, but if I’m going to buy a package of six and have them hanging around my house I want them to have SOMETHING nutritionally beneficial in them. So of course I did what any good food blogger would do and got to work on making my own at home.

I used a combo of my go-to gluten-free blend of brown rice flour and almond flour paired with Nutiva’s new buttery coconut oil (which literally smells like butter!), almond milk, vanilla extract and a few tablespoons of pure maple syrup.

If you cant find the butter-flavored coconut oil, you can use regular instead. They will have less of a buttery flavor but will still taste delicious layered with coconut whipped cream and fresh juicy strawberries. <<best combo ever

Vegan Gluten-free Strawberry Shortcakes

Vegan Gluten-free Strawberry Shortcakes

Vegan Gluten-free Strawberry Shortcakes

Vegan Gluten-free Strawberry Shortcakes

Vegan Gluten-free Strawberry Shortcakes

Vegan and Gluten-free Strawberry Shortcakes- just one bowl and 15 minutes is all you need to prepare these delicious shortcakes! | Making Thyme for Health

 

Vegan Gluten-free Strawberry Shortcakes

Yield: 15 shortcakes

Prep Time: 15

Cook Time: 12

Total Time: 27

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Ingredients:

  • 1 and 1/2 cup oat flour (or brown rice flour)
  • 1 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup
  • 1/4 cup solid coconut oil*

Directions:

Preheat the oven to 400°F.

In a large bowl, combine brown rice flour, almond flour, baking powder and salt. Sift together and set aside. Using a pastry cutter or two forks, cut the coconut oil into the flour until the mixture resembles a coarse crumb.

In a measuring cup, combine 3/4 cup almond milk, 1 teaspoon vanilla extract, and 2 tablespoons pure maple syrup. Pour the liquid into the bowl with the flour and stir until a dough forms. Using your hands, shape the dough into a large ball then transfer to a parchment paper lightly sprinkled with flour. Press it out to roughly 1-inch thick then use a cookie or biscuit cutter to cut out the shortcakes. Continue to ball up the dough, press it out and cut until you have 15 cakes.

Transfer the parchment paper to a baking sheet and bake in the oven for 10-12 minutes, until light golden brown on the edges. Set aside to cool for at least 15 minutes. Serve layered with whipped cream and strawberries and enjoy!

*Your coconut oil should be in a solid state without any liquid whatsoever. If yours is even a little bit melted, place it in the fridge to chill for about 5-10 minutes, until it firms up. If there’s any doubt, err on the side of more solid than soft.

Because the cakes are made with whole grain flour, they have more of a dense texture. If you prefer a lighter texture and don’t mind baking with starches, you can try replacing 1/2 cup of the brown rice flour with tapioca flour.

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on June 22, 2016  //  Cake, Dessert, Gluten-Free Desserts, Recipes, Recipes by Season, Summer, Vegan Desserts
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